Can you grill frozen steaks

Would I be able to properly judge the doneness from a frozen state? I should add, I do not cook with a thermometer.

I figured it would work with the steaks, too. So, that was the path I followed. Though the ribeye and top sirloin both weighed around 10 ounces, the ribeye had a greater surface area, so it was just a tad thinner than the top sirloin. I ended up taking off the ribeye first, but I feared I had cooked it closer to well done than rare. After letting the top sirloin cook a little more, I took it off. When you grill, cook or roast cuts of beef, it is a good idea to let them rest at least 5 minutes before serving.

This gives time for the juices to redistribute so you end up with a nice, juicy, tasty cut of beef. By now you must be wondering, how did grilling frozen steaks compare to grilling the thawed ones. Well, I must say, there is nothing wrong with buying frozen steaks or grilling frozen steaks.

Wendi and I both thought the finished product from the frozen steaks was every bit as good as when we thawed them first. They had the same buttery taste. After the fact, I read up on how to grill a frozen steak , and it said to grill them for 10 to 14 minutes over direct heat, then another 10 to 15 minutes over indirect heat an area of the grill where there is no heat.

The one issue I ran into was control over the ribeye. You will receive a link to reset your password. Close message. Make sure the steaks are frozen flat and dry. Wrap the steaks in foil and allow to rest for 5 minutes before serving.

Similar How-Tos Recently Viewed. Ideally, look for steaks that are about one inch to an inch and a half thick. Some great cuts for this are rib eye, T-bone, and porterhouse.

Of course, you can use any thick cut. Remember to cook your thin pieces and save the thick pieces for freezing the next time that you buy steak! Direct heat is where the grill is its hottest- directly on top of the flames. Temperatures at this location can get as hot as degrees when it flares up. Indirect heat is away from the flames with a temperature around degrees.

The trick is to use the direct heat to sear the edges of the steak and then let the middle of the steak cook in the indirect heat. Freezing meat is a great way to keep it fresh, and grilling it out of the freezer is a great way to cook it quickly and still retain the fantastic flavor.

Follow these steps and these tips to always have a great steak right out of the freezer. Guides , Knowledge. ThermoPro October 3, Step 1: Freeze the steak properly to begin with You want to either buy already frozen steaks or freeze them properly. Step 2: Sear the steak for about ten minutes Searing means to cook it over a direct flame.

In fact, grilling your steaks from frozen helps solve the most common steak problem: The grey interior "banding" that's usually the price you pay for a nicely charred crust. The folks in the ThermoWorks test kitchen found that when steaks were grilled from frozen, they consistently had a uniformly pink interior with little to no gray banding beneath the surface.

And less gray banding means a more tender, juicier steak. Here's how it works: The extra-cold temperature of the frozen steak helps its interior temperature rise more slowly as it grills, protecting it from overcooking and creating a uniform pink interior as the exterior sizzles and chars. Here are the secrets to cooking frozen steak on your grill:. One thing that makes a big difference in your grilling success is how you freeze your steaks.

In order to have the most surface area of the steaks exposed to the grill grates, freeze them on a completely flat surface like a baking sheet —or make sure the frozen steaks you buy are perfectly flat. Then transfer them to a resealable freezer bag, press out all of the air, and seal.